One cold night this week I made Potato Leek Soup, a variation of Julia Child’s classic recipe. It was perfect and beautifully Christmas served in one of our red bowls with a handful of chopped parsley from the garden sprinkled on top. You can add a dollop of creme fraiche or sour cream if you wish.
Potato Leek Soup
4-5 potatoes, peeled
6 leeks, trimmed, sliced, and rinsed.
3 Tablespoons olive oil (I used roasted garlic infused oil)
7 cups chicken stock
1/2 cup heavy whipping cream
sea salt and pepper to taste
Peel and chop potatoes into 1 inch cubes. Prepare leeks, rinsing thoroughly. Heat olive oil in heavy soup pot, and add potatoes and leeks. Saute until they begin to brown. Add chicken stock and simmer until vegetables are very tender. Turn off heat and using an immersion blender, blend until smooth. Add 1/2 cup cream and reheat if necessary.
Sprinkle with chopped parsley and crusty French bread.